Grilled steak with pointed cabbage and fried potatoes
Serves 4 · 1 hour 10 minutes · Half-round griddle
The steak goes on the grate while potatoes and pointed cabbage fry in butter on the half-round griddle beside it. Two zones in one kettle barbecue, and dinner is ready all at once.
Grilled steak with pointed cabbage and fried potatoes is a two-zone kettle barbecue dinner: the steak is grilled directly over the coals on the grate while potatoes, pointed cabbage and spring onions fry in butter on a half-round griddle alongside. Serve with herb butter.
Ingredients
Serves 4
- 4 sirloin or ribeye steaks, about 200 g each and 2.5 cm thick
- 800 g waxy potatoes
- 1 pointed (hispi) cabbage
- 8 spring onions (or peeled white asparagus when in season)
- 50 g butter
- 3 tbsp rapeseed oil
- Flaky sea salt and freshly ground black pepper
Herb butter
- 75 g soft butter
- 2 tbsp chopped parsley
- 1 tbsp finely snipped chives
- 1 garlic clove
- Grated zest of ½ lemon
- A pinch of salt
Method
- Mix the butter with the parsley, chives, grated garlic, lemon zest and salt. Roll into a log in cling film and chill. Boil the potatoes in salted water until almost tender, 12–15 minutes, then cool and cut into chunks.
- Light the charcoal. Once it is covered in white ash, spread it so most of the coals sit under the grate half and a thinner layer under the griddle. Put the griddle and grate in place, close the lid and let everything heat for about 10 minutes.
- Cut the cabbage lengthways into four wedges, keeping the core on so they hold together. Brush the cut sides with oil.
- Fry the potatoes on the griddle in oil and half the butter for 15–20 minutes, until golden, turning now and then, then push them to one side. Add the cabbage cut-side down and the spring onions alongside with the rest of the butter and fry for 4–5 minutes on each cut side, until the cabbage is deeply browned and tender but still has some bite.
- Pat the steaks dry, brush with oil and season with salt. Grill them on the grate directly over the coals for 3–4 minutes per side, to about 54 °C in the centre for medium rare. Rest for 5 minutes.
- Top each steak with a slice of herb butter and serve with the potatoes, cabbage and spring onions. Finish with flaky salt and pepper.
Why it works
The half-round griddle turns a kettle barbecue into two kitchens: the grate gives the steak char marks and a smoky flavour, while the steel plate fries potatoes and cabbage in butter that would otherwise drip onto the coals. More coals under the grate and fewer under the plate give each the right heat.
FAQ
Which size half-round griddle should I choose?
Choose the size to suit your kettle barbecue, so the griddle covers half the cooking area and the grate fits beside it.
How long should you grill a steak?
A 2.5 cm steak needs about 3–4 minutes per side directly over the coals for medium rare, about 54 °C in the centre. Always let it rest for a few minutes.
Can I use white cabbage instead of pointed cabbage?
Yes, but cut thinner wedges and allow a few minutes longer, as white cabbage is firmer.
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